Ice Cream Tacos

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  • 2 flour tortillas (6 inches)
  • 1/8 teaspoon ground cinnamon
  • 2 tablespoons canola oil
  • 2 tablespoons chopped pecans
  • 2 tablespoons flaked coconut
  • 1 drop green food coloring
  • 1 cup chocolate ice cream
  • 1/4 cup whipped topping
  • 6 maraschino cherries, halved


  1. Sprinkle one side of each tortilla with cinnamon.
  2. In a large skillet, heat tortillas, one at a time with cinnamon side up, in oil over medium heat.
  3. When tortilla starts to brown, fold into a taco shape; drain on paper towels.
  4. In the same skillet, cook and stir the pecans for 2 minutes or until lightly toasted.
  5. Tint coconut with food coloring.
  6. Place two small scoops of ice cream in each tortilla shell; top with whipped topping, cherries, pecans and tinted coconut. 

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